Effects of thymol concentrations on corn starch films containing chitosan nanoparticles for food packaging applications

Othman, Nur Fitrah Liyana (2020) Effects of thymol concentrations on corn starch films containing chitosan nanoparticles for food packaging applications. [Project Paper] (Submitted)

Text Ip FK 2020 58.pdf Download (73MB)

Abstract

The incorporation of phenolic compounds into biopolymers as food packaging material can improve the functionality of packaging to maintain the quality of food during storage. This work aimed to improve the performance of corn starch/chitosan nanoparticles (CS/CNP) films on the extension of shelf life of cherry tomatoes by the addition of thymol at different concentrations (0, 1.5, 3.0, 4.5 w/w%). The resulting films were characterized in terms of optical, mechanical, and barrier properties using color spectrophotometer, texture analyzer (TA), and dry cup method, respectively. In terms of optical properties, only slight changes were observed on the total color changes and opacity of the CS/CNP films with the addition of thymol. Mechanical properties analysis revealed that the addition of thymol reduced the tensile strength (TS) of the films but the increment in the concentration of thymol did not significantly affected the TS of the films. The addition of th5rmol to CS/CNP films generally decreased slightly the elongation at break values but the decrement was pronounced for Young's modulus values. It was also found that the addition of 1.5 w/w% thymol increased the WVP of tho films but the WVP reduced with the increase in thymol concentrations. Meanwhile, CS/CNP films incorporated with 3 w/w% thymol was found to be able to lengthen the shelf life of cherry tomatoes packed with the films whereby no significant changes for firmness and the lowest weight loss were found for cherry tomatoes packed with the films. Based on the observation, no mold growth occurred on the cherry tomatoes that were in direct contact with the 3 w/w%o CS/CNP/Thy films during 7 days of storage period at ambient temperature. The CS/CNP/Thy films produced in this study were demonstrated to have the potential to be used as active food packaging materials that can lengthen the shelf life of food products.

Item Type:	Project Paper
Faculty:	Faculty of Engineering
Depositing User:	Ms. AZLINA ZAINAL ABIDIN
Date Deposited:	19 Nov 2024 07:52
Last Modified:	19 Nov 2024 07:52
URI:	http://psaspb.upm.edu.my/id/eprint/2203

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